Preheat oven to 450 degrees. Pour 1 tablespoon of oil into a 10 1/2 inch cast-iron skillet or into a 9 x 11 inch ovenproof glass dish. Set aside.
In a bowl, mix cornmeal, flour, powdered milk, salt, baking powder and sugar. Set aside. In another bowl, beat egg white with a whisk until slightly frothy. Add milk and remaining oil and whisk again.
Pour liquid ingredients into dry ingredients and mix, but do not over mix (some lumps will remain). Place skillet or dish in hot oven for 3 or 4 minutes to heat oil. Pour batter into the hot skillet or dish and bake 20 minutes. Turn out onto a cutting board and cut into twelve wedges or squares. Yield: 12 servings.